Steaming Chicken With Mushrooms: A Tasty, Healthy Dish

Steamed chicken with mushrooms is a popular dish in Cantonese cuisine. It is a simple, tasty, and healthy meal that is easy to prepare and cook. The dish is made up of chicken, mushrooms, and a variety of seasonings, steamed together to create a juicy and tender meal. The chicken is usually cut into bite-sized pieces and marinated in a mixture of seasonings before being steamed with the mushrooms. The mushrooms used are typically dried shiitake mushrooms, which are rehydrated before cooking, and it is recommended that they are soaked in water overnight to enhance their flavour. The dish can be served with rice and is a great option for a comforting and tasty meal.

Prepare the chicken

Preparing the chicken is the first step in making steamed chicken with mushrooms. Here is a detailed, step-by-step guide to help you through the process:

Boneless or Bone-in Chicken?

The choice between boneless and bone-in chicken is primarily a matter of personal preference. Bone-in chicken is generally preferred by the Chinese in Asia as the bones add flavour to the gravy formed during steaming. However, boneless chicken, especially chicken breast, is a convenient option that reduces the risk of small bone fragments in the dish.

Breast or Thigh Meat?

When it comes to flavour and juiciness, thigh meat is the preferred option for steamed chicken. It has a more intense flavour and is juicier than breast meat. However, if you prefer a leaner option, breast meat can also be used.

Removing the Skin

Removing any dangling skin from the chicken is recommended, as it can result in an overly oily gravy. However, if you enjoy the texture of chicken skin, you can choose to leave it on.

Marinating the Chicken

Marinating the chicken is a crucial step in infusing it with flavour. The marinade typically includes oyster sauce, light soy sauce, sesame oil, Chinese rice wine, and ginger. Fresh ginger can be blended into a paste and juiced, or finely chopped and minced, ensuring it is young and not fibrous. For the best results, combine all the ingredients with the chicken and marinate for at least one hour, preferably overnight in the refrigerator to allow the meat to absorb the flavours fully.

Adding Cornstarch

Cornstarch is added to the chicken right before steaming. It serves two purposes: thickening the gravy and coating the chicken to create a velvety smooth texture.

Slicing the Chicken

Finally, slice the chicken into bite-sized pieces or chunks. This ensures even cooking and allows for better presentation. If using bone-in chicken, take extra care when slicing to avoid breaking the bones into small pieces.

Marinate the chicken

Marinating the chicken is an important step in this recipe as it ensures the meat absorbs the flavours of the other ingredients. Here is a detailed, step-by-step guide on how to do it:

Firstly, prepare the ingredients for the marinade. This typically includes oyster sauce, light soy sauce, sesame oil, Chinese rice wine, and ginger. You can also add other ingredients like vegetable oil, chicken stock, white pepper, grated ginger, and the white portions of scallions.

Next, blend the ginger into a paste and squeeze the juice out through a cloth bag. Alternatively, you can finely chop and mince the ginger, but be sure to use young ginger which is not fibrous.

Now, cut the chicken into bite-sized pieces. You can use boneless or bone-in chicken, depending on your preference. If you're using boneless chicken, opt for chicken thighs as they are more juicy and flavourful. You can also leave the skin on for added flavour, but this may result in a very oily dish.

Once the chicken is cut and prepared, combine all the ingredients in a mixing bowl. Add the chicken pieces and mix well, ensuring that the meat is coated evenly with the marinade.

Finally, let the chicken marinate. The ideal time for marination is at least one hour, but for the best results, it is recommended to marinate the chicken overnight in the refrigerator. This allows the meat to fully absorb the flavours and gives the dish a more intense taste.

After the chicken has marinated, it is ready to be steamed. Follow the remaining steps in the recipe to complete your delicious steamed chicken and mushroom meal!

Prepare the other ingredients

This steamed chicken with mushroom recipe is unique because most of the ingredients are dehydrated, except the chicken.

Chinese dried mushrooms

The dried shiitake mushrooms play a significant role in flavouring the chicken. As such, I do not recommend substituting them with other types of mushrooms.

The mushrooms taste best only when adequately hydrated since they are available in dry form. The best way is to soak them in water overnight. You can speed up the hydration by using hot water, which can cut the time required to about two hours. The actual time required depends on the size and thickness of the mushrooms.

Quarter the larger mushrooms and halve the smaller ones. Squeeze out the water and set them aside.

Black fungus

Black fungus is not as common as dried mushrooms outside Asia but is widely used in Chinese cuisine to prepare vegetarian dishes.

There are two common forms: the larger and thicker type is called wood fungus, and the smaller and thinner type is called cloud fungus. I prefer to use cloud fungus for the steamed chicken with fungus, as I like the slippery and crunchy texture.

Cloud fungus is sold in dried form. You need to rehydrate it in water before use. Since it is thinner than dried shiitake mushrooms, it takes about 15 minutes to rehydrate and expands quickly to three to four times its original size.

Remove the hard stem and rinse thoroughly to remove any sand and dirt. Cut them into smaller pieces if they are too large.

Dried lily flowers

Dried lily flowers are unopened lily flowers. They are also sold in dried form like the mushrooms and black fungus.

Cut off both ends of the dried lily flowers. Tie a knot for those that are long enough to improve their appearance.

Wash them thoroughly and soak them in water for 15 minutes, and they are ready to use.

Goji berries and red dates

Goji berries (also known as wolfberries) have a tart and sour note similar to cranberries, and red dates have a sweet taste.

The flavour of both ingredients complement each other, and they are always paired together for making soup and desserts.

Soak both items in water for 15 minutes, and they are ready to use.

Note: Red dates and goji berries are optional in this steamed chicken recipe, but they add some additional flavour and colour to the dish

Combine ingredients and place in a steamer

Now that you have gathered and prepared all the ingredients, it is time to combine them and place them in a steamer.

Firstly, if you are using dried shiitake mushrooms, you will need to soak them in water to rehydrate them. This can be done overnight, or for at least 20 minutes in hot water. You can also use fresh shiitake mushrooms, but dried ones are recommended as they provide a more intense umami flavour. Once rehydrated, cut off the hard stems and slice the mushrooms.

Next, cut your chicken into bite-sized chunks. You can use chicken breast, but chicken thigh is recommended as it is more juicy and flavourful. You can use boneless or bone-in chicken, but again, the bones will add flavour to the dish. If you are using boneless chicken, you can marinate the meat with the other ingredients. A simple marinade can be made with oyster sauce, light and/or dark soy sauce, sesame oil, Chinese rice wine, and ginger. Leave the chicken to marinate for at least an hour, or overnight for the best results.

Now it is time to combine the ingredients. Place the chicken, mushrooms, and any other ingredients you are using, such as cloud fungus, lily flowers, or scallions, into a bowl and mix well. Make sure that the chicken is in a single layer to ensure even cooking.

Finally, transfer the mixture to a heatproof plate, such as a stainless steel or ceramic plate, and place it in the steamer. Cover the steamer and follow the steaming instructions provided in the recipe you are using.

Your steamed chicken with mushrooms will be ready to serve in no time!

Steam the chicken

Now that you have your ingredients ready, it's time to steam the chicken!

Step 1: Prepare your equipment

Get your equipment ready for steaming. You can use a traditional bamboo steamer basket set in a wok, or put a steamer rack into a wok/large pot and place the plate on top. If you don't have a steamer rack, you can use a small bowl to support the plate. Make sure that your setup can be covered with a lid to trap the steam.

Step 2: Prepare the chicken and mushrooms

If you are using dried shiitake mushrooms, remember to soak them in water overnight or until they are soft. Remove the hard stems and cut the mushrooms into halves or quarters, depending on their size. Squeeze out any excess water. Add the mushrooms to the chicken along with any other ingredients you are using, such as scallions or chilies, and mix well.

Step 3: Steam the chicken

Transfer the chicken and mushroom mixture to a deep heatproof plate, such as a pie plate. Make sure that the chicken is in a single layer to ensure even cooking. Place the plate in the steamer and cover with a lid. Steam over medium heat for 10-20 minutes, depending on the size of your chicken pieces. If using a steamer basket, start timing from the moment the water starts boiling.

Step 4: Serve

Once the chicken is cooked, carefully remove the cover from the steamer, being careful not to drip any condensation onto the dish. Sprinkle with chopped scallions or other garnishes of your choice, and serve immediately. Enjoy your delicious and healthy steamed chicken and mushrooms!

Frequently asked questions